Vegan Foie Gras (Mushroom & Lentil Pâté) with "Omakase-style" Garlic Bread

This is vegan as long as you use vegan versions of ingredients, such as plant-based butter and lentils cooked with vegetable stock in place of animal broth, like chicken or beef broth.

Ingredients

Pâté

1/2 cup French lentils (du Puy lentils), cooked and drained, 1/2 cup of cooking liquid reserved (optional)

2 tbsp butter

2 cloves garlic, finely chopped

1 shallot, finely chopped

8 oz white button mushrooms, chopped

2 tsp fresh rosemary, chopped

2 tsp fresh thyme

1/2 cup roasted cashews

2 tbsp nutritional yeast

2 tbsp lemon juice

1 tbsp tamari

1 tsp pure maple syrup

1 tsp tomato paste

1/3 cup chopped parsley

1/4 tsp cinnamon

1/8 tsp ground cloves

1/2 tsp fine sea salt

Pinch pepper

Garlic bread

1 baguette, cut into 1-inch-thick slices

4 cloves garlic, grated

2 to 3 tbsp butter

Directions

1. Heat the butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 7 minutes. Increase the heat to medium-high. Add the mushrooms and cook, stirring occasionally, until they are softened and the juices have mostly evaporated, about 10 minutes. Add the rosemary and thyme, and cook until fragrant, about 3-4 minutes more.

2. Scrape the mushroom mixture into a food processor. Add the lentils, cashews, nutritional yeast, lemon juice, tamari, maple syrup, tomato paste, parsley, cinnamon, cloves, salt, and pepper. Pulse until well combined and smooth. If needed, add 1 tbsp of cooking liquid from the lentils at a time, monitoring for texture.

3. For the garlic bread: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Butter each side of the bread slices and spread a small amount of grated garlic in the middle of each slice. Lay the bread on a prepared baking sheet and toast for 2-3 minutes, or until golden brown and crisp. Serve mushroom & lentil pate on top of the slices of garlic bread and enjoy.